Peppermint Oreo Truffles
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Peppermint Oreo Truffles
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These easy, four ingredient, no bake peppermint Oreo truffles are full of peppermint and chocolate and are perfect to bring to your next Christmas cookie exchange!
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Ingredients
- 16 ounces Oreo cookies one package, or use regular oreos if you can't find peppermint, peppermint flavor
- 8 ounces cream cheese softened
- 16 ounces dark chocolate high quality, I used Ghirardelli melting wafers
- 4 tablespoons peppermint candies crushed
- 1/4 teaspoon peppermint extract
Instructions
- Place oreos in a food processor and pulse until they are finely ground.
- Add cream cheese and peppermint extract and pulse until mixed.
- Roll mixture into 1 inch balls.
- Freeze balls for at least 1 hour.
- Meanwhile melt the chocolate. You can either melt it over a double broiler or in the microwave. If using the microwave, melt it in 15 second increments, stirring each time in between. It is important not to overheat the chocolate, Stop heating when it is just melted.
- When oreo balls are chilled, dip them one at a time into the chocolate. Immediately sprinkle with the crushed peppermint before moving on to the next oreo ball.
- When done, chill for at least 10 minutes before serving. Store in an airtight container in the refrigerator.
Nutrition Information
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Serving
1Truffle
Calories
139kcal
(7%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Cholesterol
6mg
(2%)
Sodium
69mg
(3%)
Potassium
108mg
(2%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
75IU
(2%)
Calcium
16mg
(2%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 42Truffles
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1Truffle | |
| Calories | 139kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 6mg | 2% |
| Sodium | 69mg | 3% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 75IU | 2% |
| Calcium | 16mg | 2% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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